Old Market-Inspired Shrimp and Andouille Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty, spicy jambalaya blending succulent shrimp and smoky andouille sausage with fragrant rice and Cajun spices inspired by Omaha's vibrant dining scene. This american-inspired seafood ready in about 50 minutes pairs olive oil, peeled and deveined large shrimp, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 1/2 cups long grain white rice
• 1 can (14.5 oz), undrained diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp chopped fresh parsley
• 2 sliced green onions
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz sliced andouille sausage and cook for 4 minutes until browned and slightly crisp. Remove and set aside.
2. Step 2: In the same pot, add 1 lb peeled and deveined shrimp and sauté for 2 minutes until just pink. Remove and set aside with sausage.
3. Step 3: Add diced 1 medium yellow onion, 1 medium green bell pepper, and 2 diced celery stalks to the pot. Cook for 5 minutes, stirring occasionally, until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 1 1/2 cups long grain white rice and stir to coat with the vegetables and oil for 2 minutes.
6. Step 6: Pour in 1 can (14.5 oz) undrained diced tomatoes and 3 cups chicken broth, then sprinkle 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
8. Step 8: Gently fold in the cooked sausage and shrimp and cook uncovered for 5 more minutes to combine flavors.
9. Step 9: Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 sliced green onions before serving.